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Triad area chefs share their favorite Thanksgiving recipes

by Kristi Maier

We asked a few local chefs to share with us their favorite Thanksgiving recipes. Enjoy!

Chef Jay Pierce’s White Bean Gorgonzola Dip Servings: 3 cups/6 people 2 cans cannellini beans, drained 1/4 teaspoon white pepper 2 teaspoons kosher salt 1 cup canola oil 1/2 cup red wine vinegar 1 Tablespoon chopped garlic 1 Tablespoon fresh thyme1/3 cup gorgonzola

-Puree beans in a food processor, add remaining ingredients one at a time. -Pulse until smooth puree is achieved. -Scrape down sides and pulse again. -Dip can be eaten at room temperature or microwaved for 45-60 seconds. -Great served with tortilla chips. Makes – 3 cups; should serve 6 people

Chef Richard Miller’s Lusty Monk Mustard, Rosemary & Thyme Encrusted Prime Rib 5 lb. Prime Rib Salt & PepperRub with Lusty Monk Original Sin Mustard along with fresh rosemary and thyme. Let sit overnight in refrigerator Place in oven at 300 degrees for 2 ‘½ hours or until meat temperature is 130 degrees. Take out of oven and rest for 30 minutes before slicing.

Three recipes from Chef Travis Myers Collard Greens Yields – 2 1/2 gal 1 cs collard greens 3 cup bacon grease 4 ea yellow onions, small diced 2 gal. pork stock (or beef)2 T crushed red peppers t.t. salt & pepper

Cleaning -Remove collards from the stem. -Hold in cold water while trimming collards to size. -Cut collards in half (long ways), then cut 1 1/2 inch wide. -Rinse collards in cold water 3 times to remove any sand.

Cooking -Heat grease in a large pot. -Add the onions and sauté until translucent. -Add cleaned collards and turn the leaves into the hot grease to slightly wilt. -Deglaze with the stock and simmer for 1-2 hours. -Adjust seasoning with s/p/crushed red peppers.

Collards should all be “Army Green” in color and not falling apart.

Peanut Butter Pie Yields – 2 6 oz (9″ pie) 1 cup powdered sugar 1 cup peanut butter 8 oz cream cheese, softened 14 oz sweetened condensed milk12 oz heavy cream, whipped to stiff peaks 2 ea graham cracker crust

-Combine the powdered sugar, peanut butter, and cream cheese in a mixer -Beat with a paddle until smooth -Add milk and beat until combined -Fold in whipped cream -Divide evenly between all the shells -Freeze until almost frozen or until set (semi-hard)

Drizzle chocolate over top and serve after cutting

Sweet Corn Chowder Yield – 1 gal 12 oz bacon, chopped 8 oz onions, celery, small diced 2 oz ap flour 2 qt chicken stock 2 pounds corn kernels 1 pound potatoes, small dice 1 cup milk 1 cup heavy cream t.t. salt & pepper

-Sweat bacon in a stock pot -If too much fat, pour out the rest -Sweat veggies in fat until they are translucent -Add flour and stir until a blonde roux -Add stock in parts, whisking all the lumps out -Simmer for 30 mins -Add potatoes and simmer until almost done -Then add corn -Once the corn is warm and the potatoes until they are done -Then add the milk and cream -Taste, and adjust seasoning with salt & pepper

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